- A timbale baking dish can be made from a number of different metals, including ceramic, enameled metals and aluminum. Since timbales are normally served to each diner individually, the timbale dish is small and round or oval, with sides that taper slightly to the bottom. Timbale pans are often referred to as tartlet molds.
- Although timbales can include a wide variey of ingredients, all require a base ingredient to help the timbale hold its shape when baked or chilled, and unmolded. The most common base ingredients include custard, pasta, rice, risotto, bread crumbs or mashed potatoes. Thoroughly beaten eggs are often used to help bind the base ingredient together.
- After the base ingredient of the timbale has been prepared, any number of additional ingredients, flavorings, or spices can be added. Cheese, bits of meat such as ham or chicken, fish, or any type of vegetable are all common additions.
- Depending on the sort of timbale being prepared, the dish can be baked, simply chilled and served, or cooked slowly in a steaming tray of water. Most timbales that contain meat or fish and cheese mixed with risotto or breadcrumbs are baked. Timbales that use custard as their base are often steamed since this method helps the custard to set appropriately.
- Timbales are traditionally served unmolded on each diner's plate with a cream-based sauce poured over the top. While the type of sauce depends on the ingredients included in the timbale, the most common and versatile timbale sauces are Bechamel sauce (a traditional French white sauce made from milk, flour and butter) or simple cheese sauces.
